Linguine With Walnut, Garlic, And Herb Sauce Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 tbsp: Butter,
1/3 cup: Basil leaves, minced
2 tbsp: Olive oil,
1/3 cup: Parsley leaves, minced
1 1/4 cup: Shelled walnuts,
3 tbsp: Heavy cream,
Finely chopped,
1/2 tsp: Salt plus extra,
4 large: Garlic cloves, minced
For cooking water,
1/2 cup: Grated Parmesan cheese,
1 lbs: Dried linguine,
Plus extra for sprinkling,
Directions:
1. Heat butter in large cast-iron skillet over medium heat until it
begins to brown, 4-5 min. Add oil and walnuts; cook, stirring
frequently, until walnuts are fragrant and begin to brown, 3-4 min.
Add garlic and cook until softened, about 1 min more. Remove skillet
from heat; stir in cheese, basil, parsley, cream, salt and pepper.
2. Meanwhile, cook linguine in large pot of boiling salted water
until al dente. Drain, reserving 1/2 cup cooking water.
3. Toss reserved sauce and pasta together, adding just enough cooking
water to moisten the dish. Serve with additional Parmesan cheese.
Cooks Illustrated
February 1996
Submitted By DIANE LAZARUS On 12-27-95
Source from luhu.jp
begins to brown, 4-5 min. Add oil and walnuts; cook, stirring
frequently, until walnuts are fragrant and begin to brown, 3-4 min.
Add garlic and cook until softened, about 1 min more. Remove skillet
from heat; stir in cheese, basil, parsley, cream, salt and pepper.
2. Meanwhile, cook linguine in large pot of boiling salted water
until al dente. Drain, reserving 1/2 cup cooking water.
3. Toss reserved sauce and pasta together, adding just enough cooking
water to moisten the dish. Serve with additional Parmesan cheese.
Cooks Illustrated
February 1996
Submitted By DIANE LAZARUS On 12-27-95
Source from luhu.jp
Tags
Pasta/rice